“Cork taint” responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review

摘要

Abstract Analytical methods of haloanisoles and halophenols quantification in cork matrix are summarized in the current review. Sample-preparation and sample-treatment techniques have been compared and discussed from the perspective of their efficiency, time- and extractant-optimization, easiness of performance. Primary interest of these analyses usually addresses to 2,4,6-trichloroanisole (TCA), which is a major wine contaminant among haloanisoles. Two concepts of TCA determination are described in the review: releasable TCA and total TCA analyses. Chromatographic, bioanalytical and sensorial methods were compared according to their application in the cork industry and in scientific investigations. Finally, it was shown that modern analytical techniques are able to provide required sensitivity, selectivity and repeatability for haloanisoles and halophenols determination. Graphical abstract Display Omitted Highlights ? Review of the methods of cork stoppers analysis for the quantification of releasable TCA and total TCA. ? Description of chromatographic, sensorial and bioanalytical techniques of haloanisoles and halophenols determination. ? Comparison of the modern methods of direct analysis of cork stoppers without the preliminary solvent extraction step. ]]>